These Cinnamon Sugar French Toast Muffins are like breakfast in a cupcake! They’re soft, fluffy, and coated in sweet cinnamon sugar—perfect for a tasty morning treat.
Who doesn’t love a good muffin? I like to enjoy them warm with a drizzle of maple syrup. It’s like a hug for your taste buds! 🧁✨
Key Ingredients & Substitutions
Bread: I recommend using white bread for a light and fluffy texture. If you’re looking for something healthier, whole grain or brioche can work well, too. Just ensure it’s a bit stale so it absorbs the egg mixture better.
Milk: Whole milk gives these muffins richness, but you can substitute with almond milk, oat milk, or any milk you prefer. Just keep in mind that non-dairy options may slightly change the flavor.
Eggs: These bind everything together. If you need an egg-free version, try using 1/4 cup of applesauce for each egg. It adds moisture and a hint of sweetness!
Cinnamon: Ground cinnamon is key to that warm flavor. If you’re out, you can use pumpkin pie spice as an alternative, but cinnamon is my favorite here for the classic taste.
Butter: Unsalted butter gives a nice flavor. If you’re avoiding dairy, coconut oil or a non-dairy margarine works well, too.
How Do I Ensure My Muffins Are Light and Fluffy?
One of the most important steps to achieving fluffy muffins is soaking the bread cubes in the egg mixture. This allows the flavors to meld and keeps the muffins moist.
- After mixing the egg and milk, let the bread soak for about 5 minutes. This allows it to absorb enough custard.
- Don’t over-pack the muffin cups—just gently fill to the top for even cooking.
- Keep an eye on your muffins as they bake. They should be golden brown and set in the middle.
This careful soaking and gentle packing will lead to perfect fluffy muffins every time!
Cinnamon Sugar French Toast Muffins
Ingredients You’ll Need:
For the Muffins:
- 6 large slices of white bread, crusts removed and cut into 1-inch cubes
- 3 large eggs
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/4 cup unsalted butter, melted (for brushing the muffin tin)
For the Coating:
- 1/2 cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Optional:
- Maple syrup for serving
- Fresh berries for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then you’ll bake the muffins for 20–25 minutes. Overall, you can have these delicious treats ready in under 40 minutes—perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, lightly grease a 12-cup muffin tin with melted butter to prevent sticking.
2. Whisk the Custard Mixture:
In a large bowl, crack the eggs and whisk them together with the milk, 1/4 cup sugar, vanilla extract, ground cinnamon, and a pinch of salt. Mix until everything is well combined and the sugar has dissolved.
3. Soak the Bread Cubes:
Next, toss the 1-inch bread cubes into the egg mixture. Gently stir to ensure all the bread is coated. Allow it to soak for about 5 minutes so the bread absorbs that delicious custard.
4. Fill the Muffin Cups:
Divide the soaked bread mixture evenly among the prepared muffin cups. Press the bread down lightly to pack it in a little bit, ensuring each muffin holds together when baked.
5. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20–25 minutes. You’ll know they’re done when they puff up and turn lightly golden on top. A toothpick inserted in the center should come out clean.
6. Prepare the Cinnamon Sugar Coating:
While the muffins are baking, mix together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl. This will create the lovely coating for your muffins.
7. Coat the Muffins:
Once the muffins are finished baking, take them out of the oven and brush the tops and sides with more melted butter. Then, immediately dip or sprinkle the cinnamon sugar mixture over them, making sure to coat them well.
8. Cool and Serve:
Let the muffins cool in the pan for a few minutes before removing them. Serve warm, with drizzles of maple syrup and a side of fresh berries if you like!
Enjoy every delightful bite of these Cinnamon Sugar French Toast Muffins—perfect for breakfast or a sweet treat any time of day!
Can I Use Different Types of Bread?
Absolutely! While white bread is best for a classic texture, you can also use brioche, challah, or whole grain bread. Just ensure the bread is a bit stale to absorb the custard mixture effectively for the best results.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just reheat in the microwave or oven before serving!
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the custard mixture and soak the bread cubes the night before. Just cover and refrigerate overnight. In the morning, assemble and bake them! This makes for a quick and easy breakfast.
What Can I Substitute for Eggs?
If you’re looking for an egg-free option, you can use 1/4 cup of unsweetened applesauce for each egg. It’ll add moisture and sweetness while helping bind the ingredients together.